By Rachel Gurjar
I work in the restaurant industry and run my own cooking Instagram where I create videos and photographs showcasing my recipes and encouraging people to cook more.
I was about 5-6 years old when I first ate coconut shrimp curry.
It was summer break and I was playing with my best friend Nisha who lived across the street from me in India. Her mother was cooking, and the smell of freshly grated coconut with curry leaves and seafood took my curious mind to the kitchen where I saw an array of ingredients i’d never seen used together in my house. I stayed and watched as she cleaned and prepared the fish; I was intrigued.
Nisha’s mother, knowing that our family was traditionally vegetarian, called my mother to ask her permission to feed me the dish. My mother told her it was my own decision.
Even though my mother is vegetarian, she never imposed or insisted that I be as well. I said yes and i couldn’t get enough. That summer I was there for lunch every time aunty made that curry. Sometimes she would switch it up, adding stone crab/shrimp or mussels. I have fond memories of sitting on the floor with my best friend eating this simple meal of rice and curry, talking about how we could beat the other kids at monopoly.
My mother let me choose, decide what i thought would be good or bad for me. Growing up there were so many small ways my mother taught me to be confidant and helped me become the woman i am today. I consider my self extremely lucky to have such a strong woman a role model in my life. I strive to be that person to everyone around me whenever i can.
That was twenty five years ago, but i will never forget it because this simple coconut shrimp curry reminds me about making a free choice and my mother encouraging me to do so.
RECIPE
Coconut Shrimp Curry
Ingredients
To make paste
1 C Fresh coconut grated
1/2 C Tamarind pulp
5 ea Curry leaves
1 Tsp Cumin seeds
1 Tsp Mustard seeds
1 Tbsp Salt
4 ea Cloves
2 ea Garlic cloves
1 Tsp Tumeric powder
1 Tbsp Chilli powder
6 ea Red chillies dried
1 Tbsp Ginger
Add whole
3 ea Green chillies (optional)
1/2 Shallot sliced
1/2 C Coconut milk
Method
Grind all ingredients together to make a paste, add 4 cups of water to a pot and add this paste along with coconut milk, curry leaves, shallots and green chillies. Bring to boil and add shrimp. Curry is ready when shrimp is cooked, about 10 mins. Serve with rice.